Made (and tasted) my first ever Risotto yesterday (chicken and mushroom) .. this was done using my Instant Pot and only took 10 minutes cooking - I got the inspiration from the IP FB Group

It tasted as I expected, but being a Risotto virgin, I have no idea what consistency it should have been. I think I am a convert and this morning the leftovers have provided 2 more (smallish) servings.

What other flavours/ingredients could I try ? I think I have read that you can add cheese ?

I don't see how you can cook risotto in ten minutes, unless you use the pressure function? In which case I doubt the final texture would be quite as it's supposed to be, which is distinct grains of rice in quite a wet base; this depends on the type of rice used, which should be an Italian risotto rice of course, it really does make a difference

Having said which there's a load of rubbish talked about classic risotto, mainly food snobbery, trying to persuade us that it's difficult (it's dead easy IMHO) and a lot of faff (apparently stirring something while it cooks for 20 minutes is more effort than anyone coukd possibly bear).

Felicity has done it of course, and, sensibly IMO, chose to do a plain one finished with cheese to which you can add all sorts of things, I'd not really argue with her, not least because she takes Giorgio Locatelli as her guru

It was cooked under pressure Sue, the IP has a rice function .. at first it was quite runny and probably the grain were separate. Not so this morning though, everything has thickened up, but the taste is still there.

Yes, I knew about the snobbery attached to this dish -- it's been mentioned on this forum I recall

Not sure the rice function would be ideal as it is designed to make fluffy rice I suspect. Yes it does thicken up on standing

Which makes leftover risotto ideal for one of the trendiest foids in the hipster kingdom of Hoxton and Stokey - arancini Literally oranges, they are croquetres made of risotto moulded round a nugget of something nice, crumbed and deep friedFelicity again

i wish i found risotto interesting. i have made it (usually mushroom) but i find it needs a vast amount of flavouring and seasoning so that it doesn't just make me think of a bland baby food. however it was vastly superior the next day made into arancini - which i have done a couple of times bypassing the 'risotto' stage.

Making risotto is one of the most pleasurable things in the kitchen, stirrring and adding stock until it is just right. Thanks for reminding me to make one soon Pat.

The texture should be creamy, mostly from the starch in the rice and lots of butter. I have known people add cream but it really isn't necessary. Good stock. added hot is also important. I think my favourites are the seasonal ones. Asparagus in late spring, wild mushrooms truffles in season. I tend not to make a risitto to use up the left-overs from the fridge they spoil an other wise lovely dish.

I stir in a little extra butter and a bit of fresh parmesan just before serving

Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic

scullion wrote:they're trendy are they? i thank montalbano for bringing them to my notice!

No gastro pub, food market, or festival can stand without arancini these days, I might try going to the Arancini Brothers shop, I've only been to the trailerI had them as a student inter-railing round Italy, never thought they'd come here, let alone be hip!

This recipe didn't have butter, so probably not authentic: chopped onion and garlic were sautéed then the mushrooms added and finally the chicken. A half glass of white wine went in next, then the rice (Arborio); all stirred so the rice was nicely coated. Last the stock (4 x the measure of rice) was added (all in one go), then the machine set to come to pressure for 10 minutes. (I bet you are cringing now ) However it did come out really creamy and I was surprised by that

This recipe was very SW friendly as it had very little fat in it at all, so for that I was relieved.

scullion wrote:ps. for those who like montalbano there's a new series starting tonight on bbc4

Ooh, is it ? I might try watching that again. I usually enjoy the dark scandi thrillers on BBC4 on Saturday nights... but didn't realise that last week's episode of I Know Who you Are was the last one I haven't yet been able to bond with Montalbano

Pat I usually add a glug of either dry white wine or have been known to use the end of a bottle of bubbles after the ric hasgone opaque. If your version of risotto worked then absolutely fine. It just that I have the time and the inclination to stir and meditate

Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic

I love making (and eating) risotto. I find it very therapeutic. I get the best texture when I really look the rice to 'squeak' when initially stirred in - and if I keep the stock on a gentle rolling boil.

I love wild mushroom risotto and a surprisingly nice discovery was cauliflower, kale and oregano. Love BNS so will definitely try that.

I love stirring risotto, I find it very soothing, spoon in one hand in the other . I like most types but smoked haddock and peas is a favourite of mine or seafood. I add cheese in the haddock one but not to a seafood one (just lots of parsley)

I had never made risotto until a few years ago and followed Giorgio Locatelli to the letter, taking in all the advice he gives. The results were very much as Rats describes and well worth standing at the stove for a while and adding the ingredients gradually at the time they should be added.

I'll bet that the dish made in the IP is delicious but wonder if it has the chance to develop in quite the same way as the traditional. The creaminess, considering there is no cream, is amazing.

I haven't had enough leftovers for arancini ... must make that the next hurdle!

I have just had a look at my Locatelli book. I think most of his basic flavourings have been mentioned here but it is worth saying that he marries the various star ingredients with different cheeses and different wines and spices which would make quite a difference to the end flavour.

If you have Italian neighbours, Patsy, they will probably have paroxysms on learning that you made a risotto in the pressure cooker Risotto needs to be made with arborio rice ( preferably), few ingredients and lots of application a classic " Risotto alla Milanesa, according to Pellegrino Artusi (who wrote " Science in the Kitchen and the Art of Eating Well",t soak 1891) , involves: 500 gms rice; 80 gms butter, saffron , half an onion, stock. Basically, he says fry the onion in butter, add the rice; let it soak up some of the butter, then add the stock, little by little. As the rice absorbs the stock, add more, until the rice is cooked -un pochino al dente. You might want to add a little white wine, beef marrow, or marsala. Same thing. Classic with Osso Buco.The beauty of a good risotto is, as Rats so rightly states, its creaminess and the texture of the rice. Not as dry as a pilau or byriani. Not as "wet" as a Spanish asopado. A good risotto may have one, or two ingredients - no more. My son makes one with sundried tomatoes and bacon - glorious.

The other day, I found a packet of sticky rice in my cupboard. I wasn't sure about what to do with it, so I washed it, put it in a pan with some boiling water, added a handful of frozen mixed vegetables, 2 tsp. green thai curry paste and a small block of coconut cream. It just simmered on a back burner, while I did other things around the kitchen, mainly de-cluttering my cupboards. I added some more hot water from time to time and stirred it a few times. The result was quite a tasty Rissotosque dish, tasty and aromatic. I am not sure iff it will qualify as rissotto, but was nice.

WWordsworth wrote:We often have risotto and I don't mind doing the stirring.I think you need to keep the flavours simple. Some of our favourites arePrawn and peasSmoked bacon and broad beansAsparagusFennel and lemon

Do you mean bulb fennel WW ? I have that and a lemon that needs using up .. so would you use the grated rind and chop and sauté the fennel ? You can see I am getting quite excited about this

Just last night I made this, Patsy.....it was very nice even though I am not a huge risotto fan. I only had 1 fennel bulb, and couldn't be bothered to do the Parmesan crisps, so I just grated Parmesan over it and served with some deep fried kale 'crisps'.

I had lunch yesterday with 2 of the school friends ... I saw that the (pub) restaurant had risotto on the menu : Sea Bream and Scallop ...... Hmmmm what a disappointment .. The bream and (2) scallops sat on top of the risotto which was stiff and quite dry, with about 4 prawns in it and quite tasteless ! ... The topping was nice, but I can now say that my version, cooked in my Instant Pot was delicious by comparison .... I didn't want to complain as the service was excellent and also it was my friend's choice of eating place, being local to her ... (we were at the Old Fisherman in Shabbington)

patpoyntz wrote:Just last night I made this, Patsy.....it was very nice even though I am not a huge risotto fan. I only had 1 fennel bulb, and couldn't be bothered to do the Parmesan crisps, so I just grated Parmesan over it and served with some deep fried kale 'crisps'.

Next time I'm in risotto mood I'm going to try bacon and broad bean.....and may even try it in the pressure cooker just to compare results!

I feel another risotto coming on .. I have fennel and some lamb stock made overnight.. I will probably do the IP version (I had a bad night last night with very little sleep, so exhausted today) However, perhaps I could do a Barley version ? (to go with the neck of lamb I bought on my way home from the meal yesterday) ... Of course I realise that it wouldn't be an authentic risotto by any means

This thread has reminded me how much I adore making and eating risotto and haven't done either in a few years. I must correct this! I have made chocolate risotto before. It was so rich you didn't need much.The first risotto I ever made was for my partner at the time as a birthday treat. Chicken and mushroom, recipe in a book I have somewhere. It went down a storm.My absolute favourite is mushroom with Kallo mushroom stock mixed with dried porcini soaking liquor, chopped porcini, white mushrooms sliced quite chunkily, white wine, chopped parsley. Another is cauliflower with raisins and saffron. Sound weird maybe but try it and see!I always have risotto with a hacked up vine tomato, red onion and leaf salad and a balsamic dressing. I love the ritual of getting the risotto pot ready, the kettle on and a small saucepan ready for the stock, ladle, wooden spoon, dressing in the bottom of a salad bowl, leaves etc piled on top. A good programme on the radio, an hour set aside to enjoy the whole process, belly rumbling!

I made wild mushroom risotto for the family the other day and GD asked if I would show her how. She really enjoyed all the stirring and adding and observed with the wisdom of a 16year-old about to study philosophy, that the whole process was deeply theraputic and gives you time to think

Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic

I got very confused talking to someone on a board beforeThink I've got it straight nowOrzo is Italian for barley, and hence the word often used for the rice or barley shaped pasta found a lot in Greek cookingBut most Italians seem to call the pasta risonoi

Patsy, apologies for missing your question re the fennel and lemon risotto.I sautéed thin slices of fennel bulb and added them about half way through, then stirred lemon zest and chopped fennel fronds in at the end.